Stuffed squid

Ingredients:

4 squid
3 slices of wholemeal bread
1 egg
3 Anchovy fillets F.lli Amoretti di Lorenzo
20g of grated pecorino romano
20g of grated Parmesan cheese
10 Pitted Taggiasca olives F.lli Amoretti di Lorenzo
1 tbsp salted capers desalted
1 parsley
1 glass of white wine Lunae Bosoni Fior di Luna
White pepper
1 clove of garlic
3 spoons of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo

Preparation:

First we clean and wash the squid thoroughly, then cut the tentacles into small pieces and pour them into a pan with a spoonful of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and the clove of garlic. We begin to cook and after a minute we blend with the White wine, lower the heat and cover. We shred the Anchovy fillets F.lli Amoretti di Lorenzo, the capers and Pitted Taggiasca olives F.lli Amoretti di Lorenzo, we wet and irritate the bread and also cut it into small pieces. We add the capers, i Anchovy fillets F.lli Amoretti di Lorenzo and Pitted Taggiasca olives F.lli Amoretti di Lorenzo to the tentacles and remove the garlic. We cook another 2 minutes and turn off.

In a bowl, pour the mixture and add the pecorino, parmesan, bread, egg, pepper and chopped parsley, mix everything and with a spoon fill the squid, close with a toothpick and place them in the pan with 2 spoons of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, cook for 10 minutes and when half cooked, blend with white wine. After ten minutes, pierce the squid and cook for another 5 minutes. We finish with a sprinkling of chopped parsley.